GRILLED MEAT: MAILLARD FROM BARREL TO GRILL

GRILLED MEAT: MAILLARD FROM BARREL TO GRILL

Whether it’s meat, fish or vegetables, green coffee, cocoa beans, maple water or oak barrels, the combustion of these ingredients generates a multitude of new aromatic compounds. For example, the aroma molecules in oak-aged wines and spirits are the same as...
LEMON: MORE THAN JUST ACID

LEMON: MORE THAN JUST ACID

Did you know that lemon peel smells more like verbena and lemon balm than lemon itself? This is because it is rich in citral, an aromatic molecule that gives them their lemony scent. This molecule is also found in wines, especially Muscat wines. When they are young,...
Mussels: the tree of the sea

Mussels: the tree of the sea

The mussel lends itself to a thousand recipes, it is well known, and it loves French fries – and so do the Belgians (!). But there are several other possibilities with the ingredients below, not to mention the fact that, when it is a bit iodized, this flavour...
TOMATO: Like a flower

TOMATO: Like a flower

Only about fifteen of the 400 or so aromatic organic compounds that make up the hundred or so varieties of tomatoes are actually perceived by humans. Moreover, its aromatic structure with green and vegetal notes gives the tomato a profile similar to that of sauvignon...